Codex Standard for Named Animal Fats
(CODEX-STAN 211 - 1999)

The Appendix to this Standard is intended for voluntary
application by commercial partners and not for application by
governments.

1. SCOPE

This Standard applies to the animal fats described in Section
2 presented in a state for human consumption.

2. DESCRIPTION

2.1 Lard

2.1.1 Pure rendered lard is the fat rendered
from fresh, clean, sound fatty tissues from swine (Sus scrofa) in good
health, at the time of slaughter, and fit for human consumption. The tissues do
not include bones, detached skin, head skin, ears, tails, organs, windpipes,
large blood vessels, scrap fat, skimmings, settlings, pressings, and the like,
and are reasonably free from muscle tissues and blood.

2.1.2 Lard subject to processing may contain
refined lard, lard stearin and hydrogenated lard, or be subject to processes of
modification provided that it is clearly labelled.

2.2 Rendered Pork Fat

2.2.1 Rendered pork fat is the fat rendered from
the tissues and bones of swine (Sus scrofa) in good health, at the time
of slaughter, and fit for human consumption. It may contain fat from bones
(properly cleaned), from detached skin, from head skin, from ears, from tails
and from other issues fit for human consumption.

2.3 Premier jus (oleo stock)is the product
obtained by rendering at low heat the fresh fat (killing fat) of heart, caul,
kidney and mesentery collected at the time of slaughter of bovine animals in
good health at the time of slaughter and fit for human consumption, as well as
cutting fats.

2.4 Edible Tallow

2.4.1 Edible tallow (dripping) is the product
obtained by rendering the clean, sound, fatty tissues (including trimming and
cutting fats), attendant muscles and bones of bovine animals and/or sheep
(Ovisaries) in good health at the time of slaughter and fit for
human consumption.

Samples falling within the appropriate ranges specified below
are in compliance with this Standard.

LardRendered pork fat

Premier jusTallow

C6:0

)

)

C8:0

)

)

C10:0

) < 0.5 in total

) < 0.5 in total

C12:0

)

)

C14:0

1.0-2.5

2-6

C14:ISO

< 0.1

< 0.3

C14:1

< 0.2

0.5-1.5

C15:0

< 0.2

0.2-1.0

C15:ISO

< 0.1

) < 1.5 in total

C15:ANTI ISO

< 0.1

)

C16:0

20-30

20-30

C16:1

2.0-4.0

1-5

C16:ISO

< 0.1

< 0.5

C16:2

< 0.1

< 1.0

C17:0

< 1

0.5-2.0

C17:1

< 1

< 1.0

C17:ISO

< 0.1

) < 1.5 in total

C17:ANTI ISO

< 0.1

)

C18:0

8-22

15-30

C18:1

35-55

30-45

C18:2

4-12

1-6

C18:3

< 1.5

< 1.5

C20:0

< 1.0

< 0.5

C20:1

< 1.5

< 0.5

C20:2

< 1.0

< 0.1

C20:4

< 1.0

< 0.5

C22:0

< 0.1

< 0.1

C22:1

< 0.5

not detected

4. FOOD ADDITIVES

4.1 Colours

The following colours are permitted for the purpose of
restoring natural colour lost in processing or for the purpose of standardizing
colour, as long as the added colour does not deceive or mislead the consumer by
concealing damage or inferiority or by making the product appear to be of
greater than actual value:

Maximum Level

100

Curcumin or Turmeric

5 mg/kg (calculated as total curcumin)

160a

Beta-carotene

25 mg/kg

160b

Annatto extracts

10 mg/kg (calculated as total bixin or norbixin)

4.2 Antioxidants

304

Ascorbyl palmitate

)

500 mg/kg individually or in combination

305

Ascorbyl stearate

)

306

Mixed tocopherols concentrate

GMP

307

Alpha-tocopherol

GMP

308

Synthetic gamma-tocopherol

GMP

309

Synthetic delta-tocopherol

GMP

310

Propyl gallate

100 mg/kg

319

Tertiary butyl hydroquinone (TBHQ)

120 mg/kg

320

Butylated hydroxyanisole (BHA)

175 mg/kg

321

Butylated hydroxytoluene (BHT)

75 mg/kg

Any combination of gallates, BHA and BHT and/or TBHQ

200 mg/kg but limits above not to be exceeded

4.3 Antioxidant Synergists

330

Citric acid

GMP

331

Sodium citrates

GMP

384

Isopropyl citrates

)

100 mg/kg individually or in combination

Monoglyceride citrate

)

5. CONTAMINANTS

5.1 Heavy Metals

The products covered by the provisions of this Standard shall
comply with maximum limits being established by the Codex Alimentarius
Commission, but in the meantime the following limits will apply:

Maximum permissible concentration

Lead (Pb)

0.1 mg/kg

Arsenic (As)

0.1 mg/kg

5.2 Pesticide Residues

The products covered by the provisions of this Standard shall
comply with those maximum residue limits established by the Codex Alimentarius
Commission for these commodities.

6. HYGIENE

6.1 It is recommended that the products covered by the
provisions of this Standard be prepared and handled in accordance with the
appropriate sections of the Recommended International Code of Practice - General
Principles of Food Hygiene (CAC/RCP 1 - 1969, Rev. 3-1997), and other relevant
Codex texts such as Codes of Hygienic Practice and Codes of Practice.

6.2 The products should comply with any microbiological
criteria established in accordance with the Principles for the Establishment and
Application of Microbiological Criteria for Foods (CAC/GL 21-1997).

7. LABELLING

7.1 Name of the Food

The product shall be labelled in accordance with the Codex
General Standard for the Labelling of Pre-packaged Foods (CODEX STAN 1-1985,
Rev. 1-1991). The name of the fat shall conform to the descriptions given in
Section 2 of this Standard.

7.2 Labelling on Non-retail Containers

Information on the above labelling requirements shall be given
either on the container or in accompanying documents, except that the name of
the food, lot identification and the name and address of the manufacturer or
packer shall appear on the container.

However, lot identification and the name and address of the
manufacturer or packer may be replaced by an identification mark, provided that
such a mark is clearly identifiable with the accompanying documents.

8. METHODS OF ANALYSIS AND SAMPLING

8.1 Determination of GLC Ranges of Fatty Acid
Composition

According to IUPAC 2.301, 2.302 and 2.304 or ISO 5508: 1995/
5509: 1999.

8.2 Determination of Arsenic

According to AOAC 952.13, IUPAC 3.136, AOAC 942.17, or AOAC
985.16.

8.3 Determination of Lead

According to IUPAC 2.632, AOAC 994.02 or ISO 12193:
1994.

APPENDIX. OTHER QUALITY AND COMPOSITION
FACTORS

This text is intended for voluntary application by commercial
partners and not for application by governments